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Plum jam and preparation method thereof

A technology of jam and plums, which is applied in the field of plum jam and its preparation, can solve problems such as unsatisfactory requirements, and achieve the effects of high cost performance, rich nutrition, and fatigue relief

Active Publication Date: 2012-01-18
临沂市康发食品饮料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention replaces white sugar with liquid sugar, which reduces the sweetness, but the content of liquid sugar in the finished jam is as high as 60%, which still cannot meet people's requirements for low-sugar food at the present stage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of plum jam, the refractive index of its supernatant is 65%. The plum jam comprises: 180 kg of plums, 250 kg of xylitol, 210 kg of fructose syrup, 20 kg of blackberry juice and 0.1 kg of pectin.

Embodiment 2

[0043] A kind of plum jam, the refractive index of its supernatant is 70%. The plum jam comprises: 220 kg of plums, 280 kg of xylitol, 240 kg of fructose syrup, 40 kg of blackberry juice and 0.5 kg of pectin.

Embodiment 3

[0045] A kind of plum jam comprises: 190 kilograms of plums, 258 kilograms of xylitol, 218 kilograms of fructose syrup, 25 kilograms of blackberry juice and 0.15 kilograms of pectin; and adjust the refractive index of its supernatant to 68% with citric acid.

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PUM

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Abstract

The invention relates to a plum jam and a preparation method thereof. Aiming at the defects of jam products and the blank of the plum jam, the object of the invention is to provide a low-sugar plum jam which is delicious and healthy and a preparation method thereof. The refractive index of supernatant of the plum jam is 65-70 percent; and the plum jam contains the following ingredients by weight:180-220 portions of plum, 250-280 portions of xylitol, 210-240 portions of fructose syrup, 20-40 portions of blackberry juice and 0.1-0.5 portion of pectin. The preparation method of the plum jam comprises the steps of barcutting, material sucking and softening, matching pectin solution, matching citric acid aqueous solution, concentrating, heating, canning, sealing and sterilizing. The plum jam not only can promote digestion, is especially suitable for the crowd with bad gastrointestine, but also is suitable for patients with diabetes and middle-aged and elderly people due to low sugar content, and does not contain artificial pigment, antiseptic and antibacterial agent simultaneously.

Description

technical field [0001] The invention relates to a jam and a preparation method thereof, in particular to a plum jam and a preparation method thereof. Background technique [0002] Plum is the fruit of the Rosaceae plant Plum. It is produced in most parts of my country. The mature fruit is harvested from July to August. It is plump, round, exquisite, beautiful in shape and sweet in taste. It is one of the traditional fruits that people like to eat. Plums contain a variety of amino acids, vitamins and cellulose, such as glutamine, serine, glycine, proline and vitamin C, etc., which have high nutritional value and health care functions. Plums can also promote the secretion of gastric acid and gastric digestive enzymes, and increase gastrointestinal motility, so eating plums can promote digestion and increase appetite. [0003] But plums are only ripe in July and August, so deep processing of plums can not only make people eat plum products during the non-fruit-producing period...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/06A23L1/212A23L21/10A23L19/00
Inventor 刘新才
Owner 临沂市康发食品饮料有限公司
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